Instructions
Follow the steps and taste along the way.
Prepare the lemon yogurt
Stir the yogurt together with the lemon juice and honey. Set it aside while you prepare the doughnuts.
Mix the batter
Stir the ricotta together with the egg, sugar, orange zest, cardamom, and salt. Mix the flour with the baking powder, add it to the ricotta, and briefly stir to make a thick, soft batter. Let it rest for 5 minutes.
Heat the pan
Heat about 5 ml of the oil in a non-stick pan over medium-low heat. The oil should lightly coat the pan; it must not smoke.
Pan-fry the mini doughnuts
Scoop the batter by heaped tablespoonfuls and place small mounds in the pan; shape 12 pieces. Cook in batches for about 2 minutes on each side, until evenly golden and springy when pressed. Use the remaining oil between batches.
Serve warm
Briefly transfer the finished doughnuts to a plate. Serve them while still warm with the lemon yogurt; its tanginess balances the sweet batter.
